Ingredients
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1 ½ cups all-purpose flour (213 g), plus more for flouring surfaces
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½ teaspoon kosher salt
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10 tablespoons unsalted butter (142.5 g), cold and cut into small cubes
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4–5 tablespoons ice-cold water
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4 oz. fresh goat cheese, at room temperature
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1 scallion, thinly sliced (white and green parts)
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½ teaspoon lemon zest
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½ teaspoon lemon juice
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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3 medium tomatoes, sliced ½ inch thick
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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1 large egg
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1 tablespoon water
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Fresh herbs
Instructions
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Place flour and salt in the bowl of a food processor. Pulse a few times to mix.
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Add cold butter cubes and pulse 8–10 times until the butter resembles small clumps.
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Turn the machine on and add 4 tablespoons of ice-cold water, one tablespoon at a time.
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If the dough hasn’t come together, add the remaining water until it forms a ball.
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Transfer the dough onto a lightly floured surface, form into a 4-inch disk, and wrap in plastic.
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Refrigerate for at least 1 hour or overnight.
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Remove from the fridge 10 minutes before rolling it out.
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Preheat oven to 400°F and line a baking sheet with parchment paper.
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In a bowl, mix goat cheese, scallion, lemon zest, lemon juice, salt, and pepper until combined.
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Line a small sheet pan with paper towel, place tomato slices on top, and sprinkle with salt and pepper. Let sit for 10 minutes.
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Sprinkle your work surface with flour and roll the dough into a 12-inch circle.
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Spread the goat cheese mixture evenly over the dough, leaving a 2-inch border.
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Arrange tomato slices over the cheese. Overlapping is fine—they will shrink while baking.
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Fold the edges of the dough over the filling, pleating as you go.
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Brush the outer crust with egg yolk.
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Bake for 40–45 minutes or until the crust is golden brown.
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Transfer the galette to a wire rack to cool before serving.
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